white chicken stock
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| Casserole
Type: Western Meal-in-One Free Cooking Recipe - Casserole Wow! Ingredients / Directions 1 pound ground beef1 tablespoon vegetable oil1 clove garlicminced1 teaspoon salt1 large onionchopped1 green bell pepperchopped1 teaspoon chili powder1 can tomatoes1 can kidney beansundrained3/4 cup
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| Low Carb Recipes
Cooking receipe to make Liptauer Cheese under category Low Carb Recipes. You may find some video clips related to this receipe below.Liptauer CheeseMakes 1 3/4 cups This can be spread on a plate or packed into crocks and served with cucumber slices, celery sticks and radishes. If you can find the Hu
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Cooking receipe to make wild risotto with tomato and basil sauce under category General Recipes. You may find some video clips related to this receipe below.
wild risotto with tomato and basil sauce
For the Tomato and Basil Sauce:
1 tbsp white wine vinegar
4 tbsp extra virgin olive oil
5 large over ripe tomatoes wiped
2 fresh sprigs of basil
Salt and freshly ground black pepper.
For the Risotto:
150g butter
8 de rinded smoked back bacon rashers cubed
50g Shitake mushrooms roughly chopped
75g broccoli cut into very small florets
75g aubergine diced
1 red pepper cored deseeded and finely chopped
25g beansprouts
2 tbsp extra virgin olive oil
1 medium onion peeled and finely chopped
50g wild rice
275g short grain italianArborio rice
900ml hot chicken stock
To Garnish:
Freshly shredded basil
Fresh sprig of basil.
To make the tomato and basil sauce place the vinegar oil and tomatoes in a food processor or liquidiser and process for 2 minutes until smooth.
Add the basilv and process for one minute or until the mixture reaches a coating consistency.
Season to taste.
Melt 50g of the butter in a large saucepan add the bacon and cook for 23 minutes or until crispy
Put to one side.
Melt 50g of the remaining butter in the saucepan and fry the mushrooms broccoli aubergine pepper and beansprouts for 35 minutes or until cooked but still crisp.
Put to one side.
Melt the remaining butter and olive oil together in a large saucepan add the onion and fry for 23 minutes or until transparent.
Add both the rices and stir fry for 12 minutes.
Add a tablespoon of the stock at a time stirring constantly until absorbed.
Continue to add the stock a tablespoon at a tirne until all is incorporated then cook for 2025 minutes or until the rice is cooked but still tender to the bite.
Stir all the prepared vegetables into the rice and all but 1 tablespoon of the bacon and gently warm through.
Then season to taste.
To serve spoon the risotto onto individual plates and pour round the tomato and basil sauce.
Garnish with the reserved cooked bacon and fresh basil.
Serve immediately
Note:
If preferred the risotto can be shaped into rounds with the help of ramekins. Simply divide the cooked risotto mixture between 4 lightly greased and baselined ramekins or shallow dishes then turn out onto plates with the tomato sauce as illustrated.
Serves 4
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